Curry Powder From Around The World

But before we begin, did you know that curry is not itself a spice. Curry is a MIX of spices that varies with geography. The word “Curry” is also used to describe a DISH that uses this mix of spices. It IS true that there is a curry tree from which a specific curry seasoning is derived, however, very FEW curries actually incorporate this spice. Indeed, the flavor that we know as curry comes more from the mix of corriander, cumin and tumeric. Even in India the ingredients vary from one locale to another.

In India, where curry originated, the main spices are coriander, cumin and tumeric, with a range of other spices added depending on the dish or personal preference. It can be mixed in a base of yogurt, bean puree, cream or broth to make seemingly countless dishes. It can also be used dry, as in a chicken rub or to season potatoes or samosas.

This only describes the use on one subcontinent. Indeed, the manifestations of curry is so versatile it’s hard to believe anyone could say, “I don’t like curry”. Surely they have not sampled most curries.

Thai curry has the same base of coriander, cumin and tumeric, except the other ingredients add a whole new dimension which is fruity and lends well to sweetening. Specifically lemongrass, ginger & lime juice give it a pungent twist while the pepper and chili give it a pore opening kick! Thai curries, depending on region, are commonly made into pastes or mixed with coconut milk.

Most recipes you find online call for Thai paste. Simply mix a tablespoon of powder with a tablespoon of water and a tablespoon of oil. Alternatively, you can substitute fish sauce & a squeeze of lime for the water.

Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.

Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.

Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.

Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.

Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.

Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.
Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.
Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy. Recipe found on AllRecipes

Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.

Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving Recipe found on AllRecipes.com